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My Bell Is Stuffed

bud812bud812 Posts: 1,458
edited August 2012 in EggHead Forum

Just a Wed. night dinner of stuffed bell peppers. Farmers market has some great stuff around this time of year.

 

Not to get technical, but according to chemistry alcohol is a solution...

Large & Small BGE

Stockton Ca.

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Comments

  • nolaeggheadnolaegghead Posts: 15,336
    ...and you can use it for fondue as an appetizer!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • joe@bgejoe@bge Posts: 394

    Looks good.  One of my favorites.  I tried this on the egg this summer and it was awesome.


  • MikeP624MikeP624 Posts: 292

    Alot of the recipe i see call for the peppers to be pre-cooked before stuffing and baking.  This was for recipes done in the oven.  Did you pre-cook the peppers?

    I was thinking that you would not need to precook them.  I was thinking raw stuffed peppers cooked around 275 done until the peppers are done.  Then add some cheese at the end.  Is this what you did?

  • WhalerWhaler Posts: 104
    ...and you can use it for fondue as an appetizer!

    nola try the peppers stuffed with Boudin (cold/non-smoked) a little shredded cheese in the bottom,fill with boudin out of the casing, a little rotel tomato sauce and sprinkle with more
    cheese. 
    Pensacola,FL
  • YEMTreyYEMTrey Posts: 2,551
    Looks delish.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • nolaeggheadnolaegghead Posts: 15,336
    Whaler said:
    ...and you can use it for fondue as an appetizer!

    nola try the peppers stuffed with Boudin (cold/non-smoked) a little shredded cheese in the bottom,fill with boudin out of the casing, a little rotel tomato sauce and sprinkle with more
    cheese. 
    Sounds delicious.  We do stuffed pepper when we come across some pretty local ones. I sometimes roast them first.  Love me some boudin.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • bud812bud812 Posts: 1,458
    I par-boiled the peppers for 2 min. each one at a time, then stuffed em & on the Egg for about 1 hr. at 350 dome. They were a little juicy as I think I added too many choped toms to my meat mix. But they were great.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • bud812bud812 Posts: 1,458
    I forgot to add that a quick ice bath after par-boil to stop the cooking.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • newegg13newegg13 Posts: 231
    ...and you can use it for fondue as an appetizer!

    nola try the peppers stuffed with Boudin (cold/non-smoked) a little shredded cheese in the bottom,fill with boudin out of the casing, a little rotel tomato sauce and sprinkle with more
    cheese. 
    Whaler, I'm from P'cola too. What part of town are you from?
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • nolaeggheadnolaegghead Posts: 15,336
    Par boiling and ice bath is a good idea, keeps them nice and bright green.  Thanks bud812
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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